Sprouted Mung Beans with Walnuts and Dill

The Washington Post, June 15, 2011
Course: Side Dish
Features: Fast
Summary:

Flavors of Greece meld in this salad, whose sprouted mung beans offer extra protein. lipids and minerals, as well as reduced carbohydrates.

MAKE AHEAD: The mung beans need to soak in hot water for 30 minutes to 1 hour.

4 servings

Ingredients:

1 cup sprouted mung beans, such as TruRoots brand
2 cups very hot water
1/2 cup chopped walnuts, toasted (see NOTE)
1/3 cup chopped dill
4 or 5 scallions (trimmed), white and light-green parts, chopped (1/3 cup)
3 tablespoons olive oil
Freshly squeezed juice from 1/2 lemon (1 1/2 tablespoons)
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
Directions:

Place the sprouted mung beans in a medium bowl. Pour the hot water over them (mostly covering); let soak for 30 minutes to 1 hour. Drain and transfer to a large serving bowl.

Add the walnuts, dill, scallions, oil and juice. Toss to combine, then season with salt and pepper to taste.

Serve at room temperature.

NOTE: Toast the walnuts in a small dry skillet over medium-low heat until they are fragrant and have slightly darkened in color. Cool completely before using.

Recipe Source:

From a recipe by Esha Ray, chief executive of Enray, the company that makes TruRoots products.

Per serving: 200 calories, 3g protein, 5 g carbs, 20 g fat, 3g saturated fat, 0 mg cholesterol, 150 mg sodium, 2g dietary fiber, 2 g sugar.